Boneless Leg of Lamb

4.50 from 4 votes

Juicy, flavorfulboneless leg of lamb roasted with garlic & herbs. An impressive yet EASY dinner recipe perfect for holidays or special occasions.

Prep Time40

Cook Time1 45

Resting Time15

Total Time2 40

Course: Main Dish

Cuisine: Mediterranean

Servings: servings

Preheat Oven: Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil for easy cleanup.
Make the Marinade: In a small bowl, combine the olive oil, minced garlic, lemon juice, chopped rosemary, thyme, lemon zest, salt, and pepper. Whisk until well combined.
Score the Lamb: Pat the boneless lamb leg completely dry with paper towels. Using a sharp knife, make small, shallow diagonal cuts (about ¼ inch deep) all over the surface. This helps the marinade penetrate and allows fat to render.
Marinate: Place the lamb on the prepared baking sheet. Rub the marinade mixture all over the lamb, massaging it into the cuts and folds. For the best flavor, let it marinate for at least 30 minutes at room temperature.
Roast: Initial High Heat: Place the lamb in the preheated oven and roast at 400°F for 20 minutes. This creates a delicious browned crust.
Finish Cooking: Without opening the oven door, reduce the heat to 350°F (175°C). Continue roasting for about 1 hour and 15-30 minutes, or until the internal temperature reaches 145°F for medium well.
Rest is Mandatory: Once done, remove the lamb from the oven. Transfer it to a clean cutting board and tent it loosely with foil. Let it rest for 15-20 minutes. This allows the juices to redistribute, resulting in tender, juicy meat.
Slice and Serve: Slice the lamb against the grain and serve immediately with any accumulated juices.

Make-Ahead Tip: For deeper flavor, cover and marinate in the refrigerator overnight. Let it sit at room temperature for 30 minutes before roasting.
Bring Meat to Room Temperature: Use a meat thermometer! This is the most accurate way to guarantee perfect doneness.
Preheat the Oven: Preheat your oven to the correct temperature.
Use a Meat Thermometer: Always use a meat thermometer for perfect results.
Baste the Meat: Baste the lamb with the marinade or pan juices every 30 minutes. This adds extra flavor and helps keep the meat moist.
Let it Rest: Cover the lamb with foil and let it rest for at least 15-20 minutes after removing it from the oven. This allows the juices to be redistributed, keeping the meat juicy and tender.